A Little Book of Fermentation (Digital Ebook)

25 recipes. The science behind fermentation. And everything I wish I’d known when I started.

A Little Book of Fermentation is my practical guide to making fermented foods at home without making it complicated.

I’ve brought together some of my favourite recipes from years of fermenting, alongside the science, safety and little lessons I’ve picked up along the way.

Because fermentation isn’t just about following a recipe. Once you understand salt, temperature, pH, microorganisms and what to look out for, you can start experimenting with whatever is growing, abundant or in season.

INSIDE THE BOOK

25+ fermentation recipes, including:

Classic sauerkraut • Kimchi • Mushroom kimchi • Fermented salsa • Lacto-fermented garlic • Dry-brined tomatoes • Fermented hot sauce • Lacto spreads • Greek yoghurt • Cottage cheese • Cultured coconut yoghurt • Cultured tofu • Cultured oats • Beet kvass • Ginger bug • Fruit soda • Apple cider vinegar • Rhubarb & seasonal fruit vinegars • Shrubs • Drinking vinegars • Cherry oxymel • Garlic oxymel • Fire cider • Berry cheong + more.

You’ll also learn about:

THE SCIENCE
What fermentation actually is, lactic acid bacteria, yeasts, acetic-acid bacteria, why we ferment food and some of the common myths surrounding fermented foods.

EQUIPMENT
Jars, fermentation weights, airlocks, salt, water, temperature, pH and hygiene including what you genuinely need and what you don’t.

SAFETY & TROUBLESHOOTING
Mould vs kahm yeast, white films, soft vegetables, colour changes, smells, salt percentages, temperature, pH, storage and how to recognise when something hasn’t gone to plan.

AND MOST IMPORTANTLY…

I want this book to give you the confidence to stop relying entirely on recipes.

Learn the basic principles, understand what’s happening inside your jar and then use what’s around you.

Fermentation can be wonderfully simple.

£25

Digital PDF ebook. Your copy will be available to download after purchase. No physical book will be posted.